Health Indicator Report of Safe Restaurant Food

Why Is This Important?

Foodborne disease outbreaks sometimes result from failures in protective systems, but are more often the result of improper food handling. Children, the very old, and people with weakened immune systems are at increased risk of infection and death resulting from food contamination.
The U.S. Centers for Disease Control and Prevention (CDC) estimates that 1 in 6 Americans get sick from contaminated foods or beverages and 3,000 die each year. The U.S. Department of Agriculture (USDA) estimates that foodborne illnesses cost $15.6 billion each year.

Supplemental Graphic

This graph above provides a co-display of the number of individuals that received food handler training (statewide) and the number of food enforcement actions (statewide) during the same fiscal year.
Food handler training is needed to keep consistent the standard of service expected from retail food establishments. It is taken for granted how easily food may make someone sick when proper food handling procedures are not followed. Training in Utah is standard statewide, and all food handlers are required to retake an approved course every 3 years.
Right click the image and open in a new tab for easier viewing.

Data Table

Data Notes

Data Source

Health Indicator Definition

Definition

This report provides information pertinent to the safety of food products prepared by retail food establishments in Utah. Included are the ratio of food establishments to restaurant inspectors, number of permitted restaurant facilities, number of food handlers trained, number of food safety enforcements, and number of restaurant inspections.

Numerator

This Indicator Report contains the following variables:[[br]]
1) Number of licensed food establishments[[br]]
2) Number of permitted facilities by designation[[br]]
3) Number of food handlers trained[[br]]
4) Number of food safety enforcement actions[[br]]
5) Number of inspections by type

Denominator

1) Number of restaurant operators[[br]]
2) Not applicable[[br]]
3) Not applicable[[br]]
4) Not applicable[[br]]
5) Not applicable

Health Objectives and Targets

Healthy People Objective: Increase the proportion of fast-food and full service restaurants that follow food safety practices that prevent foodborne illness outbreaks

U.S. Target: Not applicable, see subobjectives in this category

Other Objectives

Safe restaurant food is addressed in the following Healthy People Objective[[br]]
===Healthy People Objective FS-6:===
Increase the proportion of fast-food and full service restaurants that follow food safety practices that prevent foodborne illness outbreaks
* '''FS-6.1:''' Increase the proportion of fast-food restaurants where employees practice proper handwashing
* '''FS-6.2:''' Increase the proportion of fast-food restaurants where food employees do not contact ready-to-eat (RTE) foods with bare hands
* '''FS-6.3:''' Increase the proportion of fast-food restaurants where food contact surfaces are properly cleaned and sanitized
* '''FS-6.4:''' Increase the proportion of fast-food restaurants where foods requiring refrigeration are held at the proper temperature
* '''FS-6.5:''' Increase the proportion of fast-food restaurants where foods displayed or stored hot are held at the proper temperature
* '''FS-6.6:''' Increase the proportion of full-service restaurants where employees practice proper handwashing
* '''FS-6.7:''' Increase the proportion of full-service restaurants where food employees do not contact RTE foods with bare hands
* '''FS-6.8:''' Increase the proportion of full-service restaurants where food contact surfaces are properly cleaned and sanitized
* '''FS-6.9:''' Increase the proportion of full-service restaurants where foods requiring refrigeration are held at the proper temperature
* '''FS-6.10:''' Increase the proportion of full-service restaurants where foods displayed or stored hot are held at the proper temperature

Current Outlook

How Are We Doing?

The food protection programs of Utah are encouraged to enroll and participate in the [https://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/ProgramStandards/ucm245409.htm Voluntary National Retail Food Regulatory Program Standards (Retail Program Standards)]. These standards promote consistent food protection practices in retail food establishments and encompass areas such as regulations, training, and public education.
As of October 2018, two state agencies, the Utah Department of Health and the Utah Department of Agriculture and Food, and the following local health departments are enrolled in the Retail Program Standards:[[br]]
*Bear River Health Department
*Central Utah Public Health Department
*Davis County Health Department
*Salt Lake County Health Department
*Southeastern Utah District Health Department
*Southwest Utah Public Health Department
*Summit County Health Department
*Tooele County Health Department
*Utah County Health Department
*Weber-Morgan Health Department
[[br]]
All of the enrolled jurisdictions meet Standard 1 for using regulations consistent with the FDA Model Food Code.
The Utah Department of Health has one FTE available to provide training, standardization, data collection, and other support for the statewide food protection program.

Health Improvement Resources

Available Services

Information on restaurant safety is available at the local health department.
Some health departments may have inspection results posted online.
Contact the local health departments for information regarding retail food establishments and their inspection results.

Utah DOH

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Page Content Updated: Thu, 1 Nov 2018 15:50:27 MDT

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